The French macaron has become as synonymous with Parisian gastronomy as baguettes and croissants, steak frites and escargot.

Making beautiful macarons isn’t hard, but it can be fussy and even counterintuitive. The almond meal (or flour) should be finely ground. If a bit coarse, process the almond flour and powdered sugar in ...

• Don’t overmix. “I like to err on the side of underwhipped as opposed to overwhipped. If you overmix, they’ll crack. They’ll come out too crunchy and flat and sometimes they’ll have a hollow space ...

Hippity-hop, here comes the Easter Bunny! But this year the dapper Monsieur Lapin (French for "rabbit") has dumped the colorful jelly beans and hard-cooked eggs and filled his basket instead with ...

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